Blueberry Lemon Bundt Cake With Lemon Glaze |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This is a delicious cake! It from the Martha Stewart Everday Foods magazine (Issue #5). I have made it twice. It is sweet and moist, not too tangy or tart. Wonderful recipe. Ingredients:
2 1/2 cups all-purpose flour |
1 teaspoon all-purpose flour, for blueberries |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup butter, room temperature |
1 cup light brown sugar, packed |
1 cup sugar |
4 large eggs |
1 teaspoon vanilla extract |
1 cup sour cream |
2 cups blueberries |
2 tablespoons grated lemon zest |
2 lemons, juice of |
2 -3 cups icing sugar |
Directions:
1. Preheat oven to 350 degrees.
2. In a bowl, whisk 2 1/2 cups flour, baking powder and salt. Set aside.
3. In another mixing bowl, cream butter, and both sugars on high, until light and fluffy.
4. Add eggs, one at a time, beating until completely combined.
5. Beat in vanilla.
6. On low speed, alternate adding the flour mixture with the sour cream.
7. In a separate bowl, toss blueberries, zest and remaining flour.
8. Fold into batter.
9. Grease and flour a 12 cup bundt pan.
10. Spread batter into pan.
11. Bake cake on bottom rack of oven for 60-70 minutes.
12. Cool in pan for about 20 minutes, then invert onto rack. Cool completely.
13. For the glaze, combine the juice of two lemons with 2-3 cups of icing sugar, until desired consistency has been reached.
14. Drizzle glaze over cake.
15. Enjoy!
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